Fresh pineapple and seasonal cucumber make this pineapple gazpacho super refreshing. Serve this cold fruit soup as an appetizer or side dish.
Servings 4
Author Becky Striepe
Ingredients
3cupslarge pineapple chunks
2cucumberscut into big chunks
½a vidalia onioncoarsely chopped
1jalapeñocut into big pieces
¼cuppacked fresh basil leaves
¼cuppacked fresh parsley leavesplus extra, for garnish
salt and black pepperto taste
Instructions
Combine all of the ingredients, except the salt and pepper, in a large bowl, and use your immersion blender to blend into a chunky mix. If you don't have an immersion blender, you can use an upright blender or food processor instead. Just pulse until you reach your desired consistency. Season to taste with salt and black pepper.
Chill the soup until you're ready to serve. It's fine to serve right away but even more delicious if you let it chill for a few hours or even overnight.
Notes
I definitely recommend using fresh pineapple for the best flavor.